For their sake, I’m glad I wasn’t the Michelin inspector! - Daniel New York - Buy Reservations
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😒 3/5 - For their sake, I’m glad I wasn’t the Michelin inspector!
By 👻 @carriglea, 02/25/2023 3:00 am
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The welcome was very friendly and as I waited for my guests I ordered a glass of champagne and mentioned to the lady serving me that we would like to have a drink in the lounge before dinner. She said that was fine and as my guests arrived she took an order for drinks. When she walked off we were approached by another waitress who asked us to go to our table. I explained that we had just ordered an aperitif and would proceed to our table when we were finished. She then very sternly stated that we had to go to the table as our booking was for 5pm and if we wanted to have a drink we should have arrived before 5. I protested but she insisted the we had to stand up and go into the dining room. Rather than have the situation descend into an unseemly row we did as we were told and then went in to our table. The first waitress then followed us in with our three glasses of champagne and was. surprised that we had left the lounge. I explained what had happened and she expressed surprise at this and reaffirmed that we could have had our drink in the lounge first. At this stage we weren’t going to leave the table again and go back out. We were then waiting 15 minutes before anyone gave us a menu - 15 minutes that could have been spent in the lounge enjoying our aperitif. The dinner service was very good but certainly rushed. We were constantly having to apologise to our waiter as he was not really giving us enough time to choose, constantly interrupting the conversation. The food was good but not superb as you would expect. Perhaps it was the rushed nature of the service meant we couldn’t really relax. We went for the wine pairing ( the more expensive one) and when we got our first course the first wine had not arrived. I had to ask someone to organise this wine and eventually it arrived when we were nearly finished the first course. I had the squash veloute and it was Luke warm- almost cold. The next two courses and the desert were all very good but certainly not 2 star. It all felt too rushed anyway. There were some nice touches like the canele to take home and the other little treat with our coffee. However two of us ordered cappuccino’s and they were dreadful. More like milky flat whites with little coffee and loads of milk. Again Luke warm. During the entire meal we were never once asked were we enjoying it. We never say any management type person or maitre d. If we were I would have raised these concerns privately with him/her before posting here. So all in all a mediocre experience and I fear that if I had been a diner from the Michelin guide, that would not have turned out well. To top things off the fire alarm went off as we had just paid our bill. There was a siren and lights flashing. The restaurant was full. While, of course this can happen, there was no attempt to engage with the diners to either reassure them or evacuate them. We left - we were going anyway - we asked the staff about the alarm which had been going on now for a few minutes. They had nothing to say. As we left, two fire trucks were arriving and the firefighters were entering the restaurant with their oxygen masks and hatchets. I’d love to know what unfolded but we didn’t hang around. A lovely setting and very good food but Daniel Boulud needs to keep an eye on the detail or they will soon start slipping in the rankings.
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